Curried Pumpkin Risotto Recipe

Name: Curried Pumpkin Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 3 tablespoons shallots, chopped; 1 cup red bell pepper, diced; 1 cup canned pumpkin puree; 4 cups chicken broth; 1 cup arborio rice (other short or medium grain will work); 1/2 cup white wine; 1 teaspoon ground cumin; 2 teaspoons curry powder; 1/2 teaspoon salt; 1/8 teaspoon pepper; 3 tablespoons evaporated milk; 1/2 cup pine nuts, toasted

Servings: persons

2 tablespoons butter
3 tablespoons shallots, chopped
1 cup red bell pepper, diced
1 cup canned pumpkin puree
4 cups chicken broth
1 cup arborio rice (other short or medium grain will work)
1/2 cup white wine
1 teaspoon ground cumin
2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons evaporated milk
1/2 cup pine nuts, toasted

1
Melt butter in large sauce pot.
2
Add shallots and red pepper.
3
Saute until red pepper begins to soften, about 4 minutes.
4
Meanwhile, combine pumpkin and broth in another saucepan, mixing well over medium-low heat.
5
Keep warm.
6
Add rice to red pepper mixture, cook for 2 minutes, stirring constantly.
7
Add wine, stirring until liquid is almost gone.
8
Add cumin and curry powder, stirring through until well blended.
9
Over medium heat, begin adding pumpkin/broth liquid, about 1/2 cup at a time.
10
Stir until liquid is almost gone, then add the next 1/2 cup.
11
Continue until the pumpkin broth is gone and rice is tender, or even slightly al dente if you like.
12
This can take about 20 to 30 minutes.
13
When just a small bit of the last addition of broth is left, add evaporated milk, stirring to blend, and continue to cook for about 3 more minutes, stirring constantly.
14
Remove from heat and add toasted pine nuts.
15
Mix through and serve.

845

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons butter, 3 tablespoons shallots, chopped, 1 cup red bell pepper, diced, 1 cup canned pumpkin puree, and more.

Yes, Curried Pumpkin Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Pumpkin Risotto

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